Heat oven to 350 F. Wash squash; cut in half crosswise. Remove seeds and membranes. Cut crosswise into 1/2-inch thick slices. Arrange in 11x7-inch glass baking dish. Drizzle with margarine. Bake 30 minutes. Sprinkle with Add-A-Crunch. Bake 10 minutes more or until squash is tender.
ADD-A-CRUNCH: Heat oven to 350 F. Grease 15x10-inch jelly roll pan. In medium bowl, combine all ingredients; mix well. Spread into prepared pan. Bake 18 to 20 minutes or until light golden brown, stirring once. Spread onto ungreased cookie sheet; cool thoroughly. Set aside 1 CUP, refrigerate unused portion, tightly covered, up to 3 months. Serve as a cereal or on fruit or ice cream.
MICROWAVE DIRECTIONS: In large microwaveable bowl, combine Add-A-Crunch ingredients as directed. Microwave at HIGH 5 to 7 minutes or until golden, stirring 3 times. Spread onto ungreased cookie sheet; cool and store as directed. Slice squash as directed; arrange in 11x7-inch glass baking dish. Cover with vented plastic wrap. Microwave at HIGH 7 to 10 minutes or until tender, rotating dish once. Drizzle with margarine; sprinkle with Add-A-Crunch. Microwave at HIGH 1 to 2 minutes.